Fix-It and Forget-It Pink Cookbook (21 page)

1½ cups stewed tomatoes, undrained

1½ cups frozen,
or
canned, corn

1½ cups frozen peas

1½ cups frozen green beans

1½ cups sliced carrots

¾ tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours, or High 3-4 hours.
   

Trudy Kutter

Corfu, NY

1½ lbs. potatoes, peeled or not, and cut into small cubes

1 medium onion, chopped

8-oz. bag baby carrots

2 cups fresh mushrooms, sliced

14½-oz. can diced tomatoes

10½-oz. can beef broth

¹
/
₃
cup flour

1 Tbsp. Worcestershire sauce

1-2 tsp. sugar, according to your taste preference

1 tsp. marjoram leaves

¼ tsp. pepper

1 lb. stewing beef

1. Mix all ingredients in slow cooker except beef.
   
2. Stir in beef.
   
3. Cover. Cook on Low 8-9 hours, or until vegetables and beef are tender.
   
4. Stir well before serving.
   

Variation:

Add 1-2 cloves minced garlic and 1-lb. pkg. frozen green beans to Step 1, if you wish. The addition of the green beans may mean you need to use a 6- or 7-quart slow cooker.

Rebecca Meyerkorth

Wamego, KS

Kim McEuen

Lincoln University, PA

1-2 lbs. beef shanks,
or
short ribs

1-lb. can tomatoes

2 carrots, sliced

3 ribs celery, sliced

2 medium onions, chopped

2 medium potatoes, chopped

3 cups water

1 tsp. salt

4-6 whole peppercorns

5 beef bouillon cubes

10-oz. pkg. frozen mixed vegetables,
or
its ­equivalent of your favorite frozen, fresh,
or
 canned vegetables

1. Combine all ingredients in slow cooker. Mix well.
   
2. Cover. Cook on Low 12-14 hours, or High 4-6 hours.
   

Note:

I have a scrap vegetable container which I keep in the freezer. When I have too much of a fresh vegetable I throw it in this container and freeze it. When the container gets full, I make soup.

Variation:

To increase the proportion of vegetables, add another 10-oz. pkg. of vegetables.

Lilli Peters

Dodge City, KS

3 lbs. stewing meat, cut in 1-inch pieces

2 Tbsp. oil

4 potatoes, cubed

4 carrots, sliced

3 ribs celery, sliced

14-oz. can diced tomatoes

14-oz. can Italian tomatoes, crushed

2 medium onions, chopped

2 wedges cabbage, sliced thinly

2 beef bouillon cubes

2 Tbsp. fresh parsley

1 tsp. seasoned salt

1 tsp. garlic salt

½ tsp. pepper

water

1. Brown meat in oil in skillet. Drain.
   
2. Combine all ingredients except water in large slow cooker. Cover with water.
   
3. Cover. Cook on Low 8-10 hours.
   

Jeanne Heyerly

Chenoa, IL

1-lb. beef roast, cooked and cubed

half a head of cabbage, sliced thin

3 medium potatoes, diced

4 carrots, sliced

1 large onion, diced

1 cup tomatoes, diced

1 cup corn

1 cup green beans

2 cups beef broth

2 cups tomato juice

¼ tsp. garlic powder

¼ tsp. dill seed

2 tsp. salt

½ tsp. pepper

water

1. Mix together all ingredients except water. Add water to fill slow cooker three-quarters full.
   
2. Cover. Cook on Low 8-10 hours.
   

Top individual servings with
sour cream
.

Variation:

Add 1 cup diced, cooked red beets during the last half hour of cooking.

Janet Batdorf

Harrisburg, PA

3-lb. beef roast

water

2 lbs. frozen vegetables of your choice

1½ cups chopped cabbage

1 small onion, chopped

24-oz. jar,
or
3 cups, spaghetti sauce

1. Place beef in slow-cooker. Cover with water.
   
2. Cover. Cook on Low overnight, or for approximately 8 hours, until tender.
   
3. Remove meat and allow broth to cool.
   
4. Skim fat from cooled broth.
   
5. Return broth to slow cooker. Add frozen vegetables, cabbage, onion, and spaghetti sauce to broth.
   
6. Cover. Cook on High approximately 6 hours, or until vegetables are done to your liking.
   
7. Cut cooked roast into small pieces. Return to broth and vegetable mix.
   
8. Cook until mixture is hot, about 30 more minutes.
   

Sharon Wantland

Menomonee Falls, WI

46-oz. can tomato juice

5 beef bouillon cubes

4 celery ribs, sliced

4 large carrots, sliced

1 onion, chopped

¼ head of ­cabbage, chopped

1-lb. can green beans

2 cups water

1 lb. beef stewing meat, browned

4-oz. can sliced mushrooms

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8 hours, or until meat and vegetables are tender.